Get ready to transform your ordinary hot chocolate experience into an extraordinary sensory explosion! These Strawberry Hot Chocolate Bombs are not just a drink, but a theatrical performance in a mug that will make your taste buds dance and your Instagram followers drool. Imagine a delicate chocolate sphere that dramatically melts when hot milk is poured over it, releasing a burst of strawberry flavor and fluffy marshmallows - it's like a dessert magic trick that you can actually eat!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup chocolate chips
- 1/2 cup strawberry powder
- 1/4 cup mini marshmallows
- 1 tablespoon coconut oil
- 6 silicone molds
- Hot milk for serving
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and gathering all ingredients and equipment.
- Melt chocolate chips and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth and completely liquid. Use low power to prevent burning.
- Using a food-safe pastry brush, carefully coat the inside of each silicone mold with a thick layer of melted chocolate. Ensure entire interior is evenly covered, including sides and bottom.
- Place chocolate-coated molds in the refrigerator for 5-7 minutes to allow chocolate to set and harden completely.
- Apply a second layer of melted chocolate to reinforce the shell, chilling again for 3-4 minutes until firm.
- Gently remove chocolate shells from silicone molds by carefully pressing from the bottom.
- Fill half of the shells with strawberry powder and mini marshmallows, leaving a clean rim for sealing.
- Warm a clean plate or skillet slightly, then briefly touch the empty chocolate shell's rim to melt edges.
- Quickly press the empty and filled shells together, creating a sealed spherical bomb. Smooth edges with fingertip if needed.
- Refrigerate completed hot chocolate bombs for 10 minutes to ensure complete setting.
- To serve, place a bomb in a mug and pour hot milk over it, watching it melt and release marshmallows and strawberry powder.
Tips
- Use high-quality chocolate chips for the best flavor and smoothest melting
- Ensure your silicone molds are completely clean and dry before starting
- Work in a cool kitchen environment to help chocolate set faster
- Use a digital kitchen thermometer to prevent chocolate from burning
- For extra shine, add a tiny bit of coconut oil when melting chocolate
- Store completed bombs in an airtight container in the refrigerator for up to 5 days
- Experiment with different flavor powders and marshmallow combinations
- Allow chocolate shells to reach room temperature before filling to prevent cracking
- Use a food-safe paintbrush for the most even chocolate coating
- Have patience during the chilling process - it's key to creating perfect bombs!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 2g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 5mg
